Mass General Brigham relies on a wide range of professionals, including doctors, nurses, business people, tech experts, researchers, and systems analysts to advance our mission. As a not-for-profit, we support patient care, research, teaching, and community service, striving to provide exceptional care. We believe that high-performing teams drive groundbreaking medical discoveries and invite all applicants to join us and experience what it means to be part of Mass General Brigham. Job Summary Qualifications - Works as cold food expeditor, sorting cold foods between pods and works at assigned station on tray line / POD. - Prepare and deliver patient food trays. - Works in dish room area stripping trays as assigned. - Prepares workstation along tray line / POD. Assembles utensils, proper containers and plates in appropriate quantity for meal service. Alert appropriate personnel within area if additional products or supplies are needed. Alert appropriate personnel to issues such as incorrect temperature, poor appearance of food, unacceptable quality of any kind as far as the food is concerned. - Breaks down and restocks all workstations when meal service is complete. Washes assigned area of tray line / POD. Stocks all refrigerators, check temperatures of all refrigerators. - Report any problems w/equipment or refrigeration to supervisor. Prepares next meal service trays with mats and napkins. May be assigned to breakdown and clean POD refrigerators, tables and condiment containers. Will be assigned to clean and polish stainless steel, reach in coolers and freezers. - Delivers food trucks to patient floors as assigned. Assures all food trucks are placed in their gallies and secured. - Picks up food tray trucks from patient floors after each meal period. Delivers outpatient/inpatient breakfasts, lunches & dinners (boxes or meals) to Emergency Department, Blood Bank, APS, Ellison 2, etc…as needed. - Pick- up and Store supplies from the DSC. Rotates all stock according to First In First Out (FIFO) procedures. - Sweep and mop tray line area and hallway and lunder pod area. Remove all accumulated trash to refuse area. - Remove empty milk and bread creates to the DSC. - Answer telephone calls and report all needs to the supervisor. - Handles food, supplies and equipment in a manner that meets federal state, local and The Joint Commission regulations. - Must be customer service oriented and meet all guidelines of patient rights and patient confidentiality. - Other duties may be assigned as business and staffing needs change. Experience food service experience 2-3 years required Knowledge, Skills and Abilities - Prior experience in food service setting preferred - Able to communicate with a diverse patient and employee base - Must be dependable- no excessive absenteeism/lateness- per department policy. - Knowledge of supplies, equipment, and/or services ordering and inventory control. - Ability to follow routine verbal and written instructions. - Ability to read and write. - Ability to understand and follow safety procedures. - Ability to safely use cleaning equipment and supplies. - Ability to lift and manipulate heavy objects. - Knowledge of food service lines set-up and temperature requirements. - Skill in cooking and preparing a variety of foods. - Knowledge of food preparation and presentation methods, techniques, and quality standards. Additional Job Details (if applicable) Physical Requirements • Standing Frequently (34-66%) • Walking Frequently (34-66%) • Sitting Occasionally (3-33%) • Lifting Occasionally (3-33%) 35lbs+ (w/assisted device) • Carrying Occasionally (3-33%) 35lbs+ (w/assisted device) • Pushing Occasionally (3-33%) • Pulling Occasionally (3-33%) • Climbing Occasionally (3-33%) • Balancing Frequently (34-66%) • Stooping Occasionally (3-33%) • Kneeling Occasionally (3-33%) • Crouching Occasionally (3-33%) • Crawling Occasionally (3-33%) • Reaching Occasionally (3-33%) • Gross Manipulation (Handling) Frequently (34-66%) • Fine Manipulation (Fingering) Frequently (34-66%) • Feeling Constantly (67-100%) • Foot Use Rarely (Less than 2%) • Vision - Far Constantly (67-100%) • Vision - Near Constantly (67-100%) • Talking Constantly (67-100%) • Hearing Constantly (67-100%) • Must be able to bend, stoop, reach and lift weights averaging 10lbs. Must be able to lift 30lbs. • Must be able to stand/walk for 100% of work day • Must be able to transport minimum of 1 meal cart: maximum of 2 meal carts. • Must be able to work independently and provide a safe work environment. • Works in an institutional kitchen environment where there is varying levels of temperature and noise Remote Type Work Location Scheduled Weekly Hours Employee Type Work Shift Pay Range Grade EEO Statement: Mass General Brigham Competency Framework At Mass General Brigham, our competency framework defines what effective leadership "looks like" by specifying which behaviors are most critical for successful performance at each job level. The framework is comprised of ten competencies (half People-Focused, half Performance-Focused) and are defined by observable and measurable skills and behaviors that contribute to workplace effectiveness and career success. These competencies are used to evaluate performance, make hiring decisions, identify development needs, mobilize employees across our system, and establish a strong talent pipeline.